Lauryn and Mike Bosstick, from the Skinny Confidential podcast, pop into the kitchen for a lettuce wrap sampler platter. We also talk about the health benefits of sunning your perineum, having a “sober house” and mouth tape.

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LETTUCE WRAP SAMPLER PLATTER

PHILLY CHEESESTEAK LETTUCE WRAPS

INGREDIENTS:
Vegetable oil
Large onion, thinly sliced
Large bell peppers, thinly sliced
Dried oregano
Kosher salt
Freshly ground black pepper
Skirt steak, thinly sliced
Shredded provolone
Lettuce cups

STEPS:
Saute onion and bell peppers
Season with oregano, salt, and pepper; cook until tender
Remove veggies; add oil to cook steak
Add steak to pan; season with salt and pepper
Cook until seared on one side; flip and cook other side
Add veggie mixture back into pan; toss to combine
Add provolone cheese, cover and heat until cheese is melted

VIETMANESE SPICY SHRIMP

INGREDIENTS:
Raw shrimp, cleaned and deveined
Lime juice
Sea salt
Pepper
Serrano pepper, chopped

STEPS:
Combine all ingredients, except the shrimp; stir to mix
Add shrimp; marinate for 30 min
Cook on flattop or in a sauté pan

BLT CHICKEN SALAD LETTUCE WRAPS

INGREDIENTS:
Rotisserie chicken, shredded
Bacon
Greek yogurt or vegan Mayo
Avocado
Celery, thinly sliced
Lemon
Apple cider vinegar
Salt
Pepper
Onion powder
Garlic powder
Cayenne
Green onion, thinly sliced
Red onion, chopped
Cherry tomatoes, sliced
Lettuce scoops

STEP:
Cook bacon until crispy and chop into “bacon bit” sized pieces.
Place shredded rotisserie chicken in a bowl and add Greek yogurt. 
Add half of an avocado; mix so the avocado is mashed in and creamy. 
Add celery, juice from 1/2 lemon, vinegar, salt, pepper, garlic powder, onion powder, cayenne and sliced green onion. 
Mix to combine and add any seasonings to taste.